Preheat the oven to 200C/gas 6.
Put the chicken thighs in a roasting tray, trickle with the oil and season
well. Roast for 30 minutes, turning once or twice.

Meanwhile, halve and deseed the
chillies, then cut each into 1cm strips. After 30 minutes, take the
chicken out of the oven and add the sliced chillies, garlic and ginger to
the roasting tray. Turn the chicken again to make sure the aromatics are
evenly distributed around and under the pieces. Roast for a further 10
minutes.

Tuck the plum halves around the
chicken pieces and trickle the soy on top. If there doesn't seem to be
much liquid in the tray, add a few tablespoons of water. Return to the
oven for 10–15 minutes until the plums are soft and yielding their juices.

Baste the chicken and plums
with the pan juices, then leave to rest for 10 minutes. Finish with a
scattering of chopped coriander, if you like. Serve with noodles or
plain rice.